Keto Yogurt (2g Net Carbs!)

Sterilize 2 16-oz jars in the dishwasher or with hot, soapy water. Dry and set aside.

Use the almonds and water to make almond milk using these instructions. (You don’t need the vanilla and salt in that recipe unless you want to add them.) Do not use store bought almond milk - the preservatives will prevent your keto yogurt from fermenting properly.

Place the homemade almond milk and cream into a medium saucepan over medium-low heat. Heat gently, stirring occasionally, for 5-7 minutes, until bubbles form around the edges. (Time can vary significantly depending on your pan material - mine was a cast iron saucepan like this.) Do not simmer or boil.

Sprinkle (don’t dump) the gelatin over the saucepan and whisk until dissolved.

Remove from heat. Sprinkle in the sunflower lecithin and whisk until dissolved.

Pour the cream mixture into the sterilized jars. Let the jars sit at room temperature for about 20 minutes, until the mixture is below 110 degrees F (43 degrees C), but still above 100 degrees F (37 degrees C). This is critical - a higher temperature will kill the probiotic cultures.

Open or cut one probiotic capsule over each jar and stir in the powder. Cover with lids.

To incubate your yogurt, turn on your oven light (not the oven). Place the jars on a sheet pan and place in the oven, with the door closed and light on, for 12-24 hours, depending on how sour you want your keto yogurt to be. (Alternatively, you can wrap the jars in a warm blanket to keep them warm.

When the yogurt is done, refrigerate until cold. It will be thick, so stir well. Enjoy topped with Hemp Hearts!